I primed my ordinary bitter in the keg. I added DME for 1.6 volumes of CO2 and pressureized my keg at 10 lbs and disconnected the gas. I let it sit at room temp for 10 days with a pressure guage attached. Each day for the first 5 days, I had to repressureize to 10 lbs as the co2 was being absorbed. After 5 days, the pressure didn't drop any more and continued to climb slowly.
When it rose to 16 lbs at 68 degrees F, I put it in the fridge. I'm dispensing with only 3 lbs of pressure at 42 degrees from the fridge.
There's a nice 2" creamy head but it pours a very nice pint if I do say so myself even if it is too cold. My brothers and cousins were rather impressed at Thanksgiving. I would draw 2 pint at a time for each and show them the difference in flavor between the first and second pint after the second had been allowed to warm.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen